# What You Need:
→ Crispy Chicken
01 - 2 large chicken breasts, cut into strips
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - Vegetable oil for frying
→ Hot Honey
10 - ⅓ cup honey
11 - 1½ tablespoons hot sauce
12 - ½ teaspoon red pepper flakes
→ Caesar Salad
13 - 4 cups romaine lettuce, chopped
14 - ½ cup Caesar dressing
15 - ¼ cup grated Parmesan cheese
16 - ½ cup cherry tomatoes, halved
17 - 1 cup croutons
→ Assembly
18 - 4 large flour tortillas, 10-inch
# Directions:
01 - In a bowl, marinate the chicken strips in buttermilk for at least 15 minutes.
02 - In a shallow dish, combine flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper.
03 - Dredge the marinated chicken strips in the breadcrumb mixture until well coated.
04 - Heat approximately ½ inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken strips in batches for 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.
05 - In a small saucepan, combine honey, hot sauce, and red pepper flakes. Warm over low heat until just blended. Remove from heat.
06 - Toss the fried chicken strips in the hot honey sauce until well coated.
07 - In a large bowl, combine romaine lettuce, Caesar dressing, Parmesan cheese, and cherry tomatoes. Toss to coat. Add croutons if desired.
08 - Warm the tortillas in a dry skillet or microwave to make them pliable.
09 - Layer Caesar salad onto the center of each tortilla. Top with hot honey chicken strips. Fold in the sides and roll up tightly.
10 - Slice wraps in half and serve immediately.
